June 2009
10 posts
“take a hold of your own life.
see that the whole existence is celebrating....”
– OSHO
The Farm Chicks in the Kitchen →
Brussel Sprouts
The token veggie that children refuse to eat. Why is this? Are they so extremely healthy that they must be shoved down the throats of all children across the world? According to wikipedia if cooked longer than 8 minutes a chemical is released that smells like sulphur….and I would assume to taste like sulphur.
Brussel sprouts are high in vitamin A, vitamin C, foilc acid and fiber, and...
Birthday PIE!
Strawberry Rhubarb FILLING
1 lb rhubarb cut into 1” pieces
1 cup of local ohio strawberries, sliced!
3/4 sugar
1 t fresh nutmeg!!!!! mmmmm so fragrant
Place in bowl and let set for 25 minutes. Helps it to make it syrup-ee!
Place in prepared pie crust and bake at 400 F. For 35 minutes.
HEAVEN SENT!
Pie Crust
Adapted from the oldest betty crocker book i own
2 cups flour
7 2/3 T Butter, cold in one T chunks
3 T Shortening
1 T sugar
1 t salt
Place all ingredients in food processor.
Pulse until crumbly mixture occurs.
Dump into bowl, add about 4 T of cold water. Mix until mixture creates dough with your hands. Add more water if needed, upto 2 more tablespoons. Wrap...
April 2009
4 posts
Rhubarb Chutney
Makes 2 cups
2 tablespoons olive oil
1 medium onion, finely chopped
1 pound rhubarb, cut into 1/2-inch pieces
1/2 cup raisins
1/2 cup packed light-brown sugar
1 tablespoon peeled minced fresh ginger
1 cinnamon stick
1 tablespoon sherry vinegar
Directions
In a saucepan, heat oil over medium. Add onion and cook until softened, 5 to 6 minutes.
Add rhubarb, raisins, sugar, ginger, and...
Portobello Mushroom Burgers
4 burgers 2 hours
o 2/3 c dry lentils o 6 oz portobello mushrooms o 2 T olive oil o 1½ c onion, minced o 2 large cloves garlic, minced o ½ t ground cumin o ½ t salt o black pepper o 2 c bread crumbs o ½ c. parsley, chopped
Simmer the lentils in water until tender, about 25 minutes. Let cool, then mash or purée. Trim, clean, and finely chop the mushrooms....
March 2009
5 posts
Strawberry Filling Layer
2 1/2 cups coarsely chopped hulled strawberries
1/2 cup sugar
2 1/2 tablespoons cornstarch
Bring all ingredients to a boil in a heavy small sauce pan, stirring constantly and crushing berries slightly with back of spoon.
Boil 2 minutes to thicken, stirring constantly (mixture will be slightly chunky).
Pour into bowl and cool completely.
I added an envelope of gelatin before I...
Mas grande que las estrellas
Vanilla Bean Cake
Ingredients:
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 vanilla bean, split and seeded
Directions:
1.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
2.
In a medium bowl, cream together the sugar and...
February 2009
7 posts
Not feeling so hot....
I haven’t been feeling so good lately and I enjoy French Onion soup when I’m sick. I had everything in the house except for bread and cheese. So when I went to fill my prescription I stopped and got a french loaf and some swiss and mozzerella.
You need:
1 Large white onion, cut into rings
5 or 6 small vidalia onions, cut into rings
3 Tablespoon Butter
Salt and Pepper to taste
a...
snack or party food?
I just got home from teaching and I was feeling fun and crafty and hungry….
I took “scoops” tortilla chips - using the “perfect” ones, and layered the inside with some crumbled low fat feta, 1/2 of a kalamata olive, 1/2 teaspoon of fresh salsa and then shredded cheddar. Then baked them on a cookie sheet at 400 degrees.
Oh my NACHOS I should of taken a...
PDX
This is a recipe I came up with in Portland, OR for my friend Andy Wendell.
He is lovely.
He is vegetarian.
He loved them.
Mediterranean-Style Stuffed Portobellos
3 large portobello mushroom caps
1 ½ tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons of Italian seasoning
1 tablespoon olive oil
2 shallots, diced
1 small onion, diced
1 clove garlic, minced
½ bunch of fresh...
“Put that emotion in the food, because it’s so much more rewarding down the...”
